A puffy, golden Dutch baby baked in cast iron and finished with earthy sautéed mushrooms, fresh thyme, and bright arugula—a vegetarian brunch or dinner that feels restaurant-quality but takes under 30 minutes.
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Preheat your oven with a 10-inch cast-iron skillet inside.
In a medium bowl, combine flour, milk, eggs, salt, and pepper. Whisk vigorously for a full minute until smooth.
Stir in the chopped chives and fresh thyme leaves.
Carefully remove the hot skillet from the oven. Add the butter and swirl to melt and coat the bottom and sides of the pan.
Pour the batter into the hot skillet and immediately return it to the oven. Bake until puffed and golden brown, about 15-20 minutes.
While the Dutch baby bakes, prepare the topping. Heat olive oil in a separate large skillet over medium-high heat.
Add the quartered mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender.
Add the minced garlic and another teaspoon of thyme leaves, and cook for about 30 seconds until fragrant.
Pour in the vegetable broth to deglaze the pan, scraping up any browned bits. Let it simmer and reduce slightly.
Remove the skillet from the heat and stir in the fresh arugula until it just begins to wilt.
Once the Dutch baby is done, remove it from the oven. Immediately pile the mushroom and arugula mixture into the center.
Garnish generously with grated Parmesan cheese. Slice into wedges and serve immediately.
Leftovers don't reheat well; eat fresh the day of. Store cooled Dutch baby in an airtight container up to 1 day and reheat gently in a 300°F oven for 5 minutes; mushrooms and arugula are best added fresh after reheating.
10-inch cast-iron skillet (essential for proper puffing and browning)
Ensure your cast-iron skillet is very hot (preheated 5–10 minutes at 425°F) before pouring the batter, and avoid opening the oven door in the first 15 minutes of baking.
Yes, prepare it up to 2 hours in advance and refrigerate. Whisk briefly before pouring into the hot skillet.
Button, portobello, or oyster mushrooms work equally well; adjust size by quartering larger varieties.
No, it contains eggs and butter. Substitute eggs with a flax or chia egg and use vegan butter to make it plant-based.
This recipe serves 2–3 as a main. Double the batter and mushroom topping for 4–6 servings, using two cast-iron skillets or baking in batches.
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